Hungarian
Meggyleves
A traditional Hungarian sour cherry soup, gently spiced with cinnamon, cloves, and lemon, then finished with a silky sour cream thickening. It is especially loved well chilled, with whole cherries suspended in the pale pink cream.
Ingredients
- Pitted sour cherries, fresh or jarred in their juice300g
- Sour cherry juice or water500ml
- Granulated sugar3 tbsp
- Cinnamon stick1 small
- Whole cloves3
- Lemon zest1 strip
- Lemon juice1 tsp
- Salt1 small pinch
- Sour cream120g
- All-purpose flour1 tbsp
Method
- Place the sour cherries, sour cherry juice or water, sugar, cinnamon stick, cloves, lemon zest, lemon juice, and salt in a saucepan.
- Bring gently to a simmer over medium heat, then reduce the heat and cook for 10 to 12 minutes, until the cherries are tender but still whole.
- In a small bowl, whisk the sour cream with the flour until completely smooth.
- Temper the sour cream mixture by whisking in a ladleful of the hot cherry liquid, then add one more ladleful and whisk again.
- Pour the tempered sour cream mixture slowly back into the saucepan, stirring constantly so the soup stays smooth.
- Simmer very gently for 3 to 5 minutes, stirring often, until lightly thickened; do not let it boil hard.
- Taste and adjust with a little more sugar or lemon juice so the soup is pleasantly sweet-tart.
- Remove the cinnamon stick, cloves, and lemon zest, then cool to room temperature.
- Chill the soup thoroughly before serving, or serve lukewarm if preferred in the old-fashioned style.
Common questions
Can I use frozen sour cherries or jarred cherries for Meggyleves?
Yes. Frozen cherries work well straight from frozen; add a minute or two to the simmer. Jarred cherries in juice are ideal too. Use their liquid if you have enough, then adjust sweetness and tartness after cooking.
How long does Meggyleves take to cook and chill?
The soup itself takes about 20 to 25 minutes: 10 to 12 minutes for the cherries, then 3 to 5 minutes after adding the sour cream mixture. Plan for at least 2 to 4 hours of chilling before serving.
What are the most common mistakes when making this soup?
The biggest mistakes are boiling after adding sour cream, which can curdle the soup, and overcooking the cherries until they break apart. Also avoid adding flour directly without first whisking it smoothly into the sour cream.
How do I store Meggyleves, and how long does it keep?
Store it covered in the refrigerator for up to 3 days. It may thicken slightly as it chills. Stir gently before serving. Freezing is not ideal because the sour cream can separate and the texture may turn grainy.
What is the best way to serve Meggyleves?
Serve it well chilled in bowls or glasses, often as a summer soup or dessert. It pairs nicely with a light garnish like extra cherries or a mint leaf. Taste before serving and brighten with a little lemon juice if needed.